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Chicken Cafreal - Goan

Frango à Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.


The generic preparation involves green chillies, fresh coriander leaves, onion, garlic, ginger, cinnamon, pepper, chilli, mace, clove powder and lime juice or vinegar. Chicken cafreal is always made from whole chicken legs, flavoured with the spices and herbs mentioned and then shallow fried. Chicken cafreal is usually accompanied by potato wedges and lime wedges. It is a popular dish in the bars and taverns of the state.


It is suspected that the dish originated in the Portuguese colonies in Africa, most likely in Mozambique. "À Cafreal" means "in the way of the Cafres" and cafre was the designation of the inhabitants of Cafraria, the region of Southern Africa inhabited by non-Muslim peoples (compare English kafir). According to this hypothesis, the cafreal chicken derives from the piri-piri chicken typical of those places. In many contexts and locations in the world, chicken piri-piri and chicken cafreal designate the same dish, but in Goa they are two very different things, even in color.


LETS GET COOKING:

Chicken Cafreal

Course : Main Dish


Cuisine : Indian




Prep time : 10 minutes




Process time : 20 minutes




Total time : 300 minutes


Ingredients:

  • Chicken - 1/2 kg

  • Coriander leaves - 1 bunch

  • Mint leaves - 1/2 bunch

  • Pepper - 1 tsp

  • Cinnamon - 1/2 inch

  • Cloves - 3

  • Cardamom - 2

  • Onion - 1

  • Pepper powder - 1 tsp

  • Ginger -1/2 inch

  • Garlic - 6

  • Lemon juice - 3 tsp

  • Oil - 1 tsp

  • Salt - 1 tsp

Instructions:

  1. Wash the chicken, add salt, pepper powder and lemon juice and mix and marinate for 15 minutes

  2. In a mixer jar, add coriander leaves, mint leaves, pepper, cinnamon, cloves, cardamon, onion, ginger-garlic and grind it to smooth paste

  3. Add the green masala paste to the marinated chicken and mix it. Marinate again for 10 minutes

  4. In a cast iron pan, add oil, then add the green masala chicken and saute it

  5. Cook until masala and chicken are roasted well , sprinkle pepper powder once done

  6. Serve hot with rice

Pictorial :


salt
salt

pepper powder
pepper powder

lemon juice
lemon juice

marinate for 15 minutes
marinate for 15 minutes

coriander leaves
coriander leaves

mint leaves
mint leaves

ginger -garlic
ginger -garlic

pepper, cinnamon, cloves, cardamom
pepper, cinnamon, cloves, cardamom

onion
onion

salt
salt

grind
grind

green masala
green masala

into chicken
into chicken

marinate again
marinate again

oil
oil

marinated chicken
marinated chicken

cook
cook

pepper powder
pepper powder

serve hot
serve hot

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